Chorizo Con Papas Caseras Recipe

Cook Chorizo

Heat a 10" flat iron skillet over medium-high heat. Add the chorizo (if using links, slice into 1/2" rounds first). Cook, breaking up with a spatula if loose, until browned and cooked through and some fat has rendered, about 6–8 minutes. Transfer chorizo to a bowl, leaving about 1 tablespoon of flavorful fat in the skillet; if there is none, add 1 tbs olive oil.

Fry Eggs

Reduce heat to medium. Add 1 tablespoon vegetable oil to the skillet and swirl. Crack two eggs into the skillet and cook over easy: fry until whites are set but yolks still runny, about 2–3 minutes, flipping carefully once for about 20–30 seconds for over-easy. Season with 1 tsp salt and 1/2 tsp black pepper. Remove eggs to a plate and keep warm.

Prepare Potatoes: While chorizo cooks, place diced potatoes in a pot of cold, lightly salted water. Bring to a simmer and parboil 4 minutes until just tender but still holding shape. Drain and pat dry thoroughly to remove surface moisture (this helps crispiness).

Cook Hash Vegetables: In the same hot skillet with reserved chorizo fat (add olive oil if needed) and set to medium-high, add parboiled, dried potatoes in a single layer. Let them sear undisturbed 3–4 minutes to develop a crust. Stir and press to sear another 3 minutes until golden and crisp.

Add Onions & Peppers: Add diced yellow onion, red and green bell peppers to the potatoes. Sauté 4–5 minutes until vegetables soften. Stir in minced garlic, smoked paprika, ground cumin, salt, and black pepper and cook 1 minute until fragrant.

Combine Beans, Corn & Chorizo: Fold in drained black beans, corn, and the cooked chorizo. Toss to combine and heat through 2–3 minutes so flavors meld. Taste and adjust seasoning with additional salt/pepper if needed. Keep skillet on low heat to stay warm while you finish sauce and eggs.

Make the Creamy Sauce: In a small bowl, combine 1/4 cup sour cream (or crema), 1 tablespoon mayonnaise, 1 teaspoon fresh lime juice, 2 tablespoons finely diced white onion, 1 teaspoon hot sauce (or finely minced chipotle), chopped cilantro, and 1/4 teaspoon salt. Stir until smooth and taste — adjust heat or lime as desired.

Warm Sauce (optional): If you prefer a slightly looser sauce, whisk in 1–2 teaspoons warm water or warm milk to reach desired consistency.

Assemble Skillet: With the skillet of hash still warm, arrange the components evenly in the pan. Place the two over-easy eggs on top of the hash.

Finish & Garnish: Drizzle 2–3 tablespoons of the creamy onion sauce over the eggs and hash. Sprinkle shredded queso fresco (1/4 cup) and chopped cilantro. Serve immediately with lime wedges on the side to squeeze over just before eating.